Privacy guaranteed - Your email is not shared with anyone.
Separate names with a comma.
If you consider yourself a beginner or an avid shooter, the Glock Talk community is your place to discuss self defense, concealed carry, reloading, target shooting, and all things Glock.
Discussion in 'Food Forum' started by The Pontificator, Feb 18, 2007.
So easy an Italian caveman can do it!
Looks great.... will give it a try once I've gotten past the other meatballs I've got.... sitting in tomato sauce... for spaghetti.
I'm going to re-write the recipe.
I use one small chopped onion. Never seen the frozen chopped variety.
A block of frozen, chopped spinach is fine if you don't have fresh.
Browning the meatballs is a nice touch but uneccessary and it simply dirties another pan.
I use the cheap "sawdust" variety pamesan in a green can vs. the real thing and I use it sparingly (sodium issue). This is a simple soup no need to make it any more difficult (or expensive).